A bud pops open and bright red petals spread to greet the sun. It is the first glimmer of beauty to come with spring. Gazing at the camellia brings thoughts of red fruits and vegetables to come. It will soon be time for cherries, watermelon, rhubarb, peppers, and glorious tomatoes. If only the season would get here quickly. Until then you have to make the best of what you find in at the store. One way to do that with tomatoes is to cook them. Find the best you can at the market and make a Mediterranean Tomato Tart.
Making the tart is similar making a pizza. There is the crust which is pie dough. You can either make one from scratch or use a refrigerated store-bought one. Toppings of feta cheese, red onion, olives, and spinach are scattered around. Thick slices of tomatoes are arranged on top so they will peak through and show their lovely natural pattern and color. The “sauce” is eggs and milk whisked together with fresh thyme and poured in to fill every nook and cranny. It is then very carefully transferred to the oven to bake. A little while later you have a beautiful tart that tastes as good as it looks.
Mediterranean Tomato Tart is a meatless meal. Serve it with a simple green salad. Eggs and cheese provide protein and make this dish both filling and satisfying. Each bite can have different taste combinations of saltiness from cheese and olives, sweetness of onion, freshness of spinach, and brightness of tomato. The best bite is one that has them all.
Are you looking for meatless recipes? You are in luck! Scroll down to find a list and links to ones by Sunday Supper contributors. Big thanks to Tammi of Momma’s Meals for hosting this event.
Mediterranean Tomato Tart
Ingredients
- 1 single crust pie dough refrigerated store-bought or homemade
- 3 ounces crumbled feta cheese
- 1/4 cup pitted kalamata olives chopped
- 1/4 cup thinly sliced red onion
- 1/4 cup cooked spinach squeezed dry
- 3 tablespoons all-purpose flour
- 1 tablespoon cornmeal
- 2 large tomatoes cut into thick slices
- 1 1/4 cups whole milk
- 3 large eggs
- 1 tablespoon fresh thyme chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Preheat oven to 350 degrees F. Lightly coat a 9-inch removeable bottom tart pan with cooking spray.
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Roll dough to an 11-inch circle and press into the pan. Remove any overlap of dough from the edges.
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Sprinkle feta cheese in the pan. Top with olives, onion, and spinach.
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Combine flour and cormeal and sprinkle over cheese and vegetables. Arrange tomatoes on top.
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Whisk together milk, eggs, thyme, salt, and pepper until combined. Pour over tomatoes.
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Carefully place the tart in the oven. It will be filled to the top and can spill easily.
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Bake for 40 to 45 minutes, or until set. Let cool at least 15 minutes before removing from the pan and slicing.
Recipe Notes
A recipe for a Mediterranean Tomato Tart made with feta cheese, onion, olives, and tomatoes. Serve it with a simple green salad for a meatless meal.
Recipe adapted from Tomato Tart on My Recipes
Here are meatless recipes by Sunday Supper contributors. Join me in visiting each one. There are so many great choices. The difficult part is deciding which one to cook first.
Salads, Soups, Stews and Starters
- Spicy Vegan Potato Salad by Killer Bunnies, Inc
- Veggie Salad Trio with Zucchini Noodles and Pesto by Hip Foodie Mom
- Olive Tapenade by MealDiva
- Chickpea Chile Soup with Greens and Grains by Shockingly Delicious
- Thai Coconut Curry Butternut Squash Soup by Cupcakes & Kale Chips
- Potato Chickpea Stew by The Not So Cheesy Kitchen
- “Beef” Stew with Potato Cake Tops by Jane’s Adventures in Dinner
- Mushroom and Wild Rice Soup by Cindy’s Recipes and Writings
“Meat”balls
- Teriyaki Quinoa “Meatballs” by The Foodie Patootie
- Black Bean “Meatballs” with Marinara by Foxes Love Lemons
- Spicy Vegetarian Meatballs by Mess Makes Food
Pastas, Pizzas and Casseroles
- Zucchini and Mushroom Skillet Lasagna by Curious Cuisiniere
- Four Cheese and Spinach Stuffed Shells by Melanie Makes
- Spicy Penne with Tomatoes and Havarti by That Skinny Chick Can Bake
- Cheesy Tomato Casserole by Bobbi’s Kozy Kitchen
- Deconstructed Vegan “Lasagna” by What Smells So Good?
- Ramen Stir Fry by Ninja Baking
- Roasted Red Pepper Lasagna by Cravings of a Lunatic
- Broccolini Macaroni and Cheese by Family Foodie
- Sundried Tomato and Zucchini Pizza with Goat Cheese by Healthy. Delicious.
- Creamy Parmesan Mushroom and Leek Pasta by Neighborfood
- Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos
- Pasta Patate by Webicurean
- Spaghetti and Chickpeas and Roasted Tomato Sauce by The Wimpy Vegetarian
- Broccoli, Mushroom, and Rice Casserole by Momma’s Meals
- Radicchio and Gorgonzola Tortelloni with Butter and Walnuts by Manu’s Menu
Burgers
- Quinoa Black Bean Burger with Ginger Cilantro & Turmeric by Sue’s Nutrition Buzz
- Garbanzo and Brown Rice Burgers by girlichef
- Tofu Burgers by Small Wallet, Big Appetite
Tacos & Everything Wrapped
- Blackened Tofu Tacos with Asian Slaw by Hezzi-D’s Books and Cooks
- Mushroom & Poblano Tacos by La Cocina de Leslie
- Green Chile Enchiladas by Cookin’ Mimi
- Beet and Goat Cheese Tacos with Avocado Cream by The Girl In The Little Red Kitchen
- Black Bean and Avocado Flautas by Supper for a Steal
- Black Bean Spinach Quinoa Burritos by Alida’s Kitchen
Other Main and Side Dishes
- Vegan, Gluten Free Breakfast Bars by Pies and Plots
- Mushroom and Lentil Cottage Pie by A Kitchen Hoor’s Adventures
- Mediterranean Tomato Tart by Magnolia Days
- Lentil Stuffed Peppers by Peanut Butter and Peppers
- Fontina Polenta with Sauteed Porcini Mushrooms by La Bella Vita Cucina
- Leek and Zucchini Tarte Tatin by Food Lust People Love
- Tofu and Peas Curry (Tofu Matar) by Soni’s Food
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? Click here: Sunday Supper Movement
The Ninja Baker says
March 9, 2014 at 8:12 amI’ve said it a thousand times and probably will again, Renee. Your photos are gorgeous!!! And your recipe is tantalizing =) Looking forward to my bite of the Mediterranean Tomato beauty.
Renee says
March 12, 2014 at 12:20 pmThank you so very much Kim.
Tammi @ Momma's Meals says
March 9, 2014 at 9:08 amI could eat this for any meal of the day! I love that feta is in this dish too. I can not wait for those flowers to start blooming! Happy Sunday!
Renee says
March 12, 2014 at 12:20 pmI’m a major fan of feta especially with olives and tomatoes. It seemed the right cheese for the tart.
Dorothy at Shockingly Delicious says
March 9, 2014 at 9:28 amThis is a 3-meal dish: breakfast, brunch, lunch or dinner (make that a 4-meal dish). And your tart is a work of ART!
Renee says
March 12, 2014 at 12:19 pmThanks so much Dorothy and you made my day with your kind words.
Stacy says
March 9, 2014 at 9:49 amGorgeous tart, Renee, and I can just taste that perfect bite with everything in it! Delicious!
Renee says
March 12, 2014 at 12:18 pmThanks Stacy and that perfect bite is so divine. I may have created a few of them while I was digging into a slice.
Jennifer @ Peanut Butter and Peppers says
March 9, 2014 at 10:09 amYour tart is beautiful Renee! I love it! I want it for breakfast!! It just looks so pretty!!
Renee says
March 12, 2014 at 12:16 pmThanks Jennifer and it would be great for breakfast. It does have eggs and you know they make for a hearty breakfast.
Brianne @ Cupcakes & Kale Chips says
March 9, 2014 at 10:13 amOh Renee, I’ve made frittatas with tomatoes, spinach and feta, but never as stunning as this!
Renee says
March 12, 2014 at 12:15 pmA frittata is a great option if you don’t want a crust. I may make one using this recipe soon.
Alice // Hip Foodie Mom says
March 9, 2014 at 11:38 amThis Mediterranean Tomato Tart is gorgeous, Renee!!!! and your pie crust looks perfect. . so pretty!!
Renee says
March 12, 2014 at 12:14 pmI have to thank the tart pan for the way the crust looks. It’s like bundt cakes, it just does the work for you.
Liz says
March 9, 2014 at 12:50 pmWhat a magnificent tart, Renee! I could eat it 3 times a day…the flavor combination is divine!!!
Renee says
March 12, 2014 at 12:13 pmI ate it three days in a row. I didn’t think to eat it multiple times in one day. I could have though. It is that good.
Melanie says
March 9, 2014 at 1:47 pmThis looks and sounds just amazing – can’t wait to give it a try!
Renee says
March 12, 2014 at 12:13 pmThanks Melanie
Shaina says
March 9, 2014 at 2:04 pmThat is one amazing looking tart! As always, you set a beautiful scene too…
Renee says
March 12, 2014 at 12:12 pmThanks so much Shaina and you made me smile with your compliment on my writing.
Laura Dembowski says
March 9, 2014 at 2:45 pmThis tart is lovely! I can’t wait for spring and summer and all the fresh produce that comes with it either.
Renee says
March 12, 2014 at 12:12 pmMe too. I’m itching to plant herbs and vegetables but have to wait until after the last frost.
Susan says
March 9, 2014 at 3:50 pmThis is one of my favorite things to make when tomatoes are in season and I’m overflowing with them from my CSA! I love the flavors that you used and will have to keep this in mind this summer!
Renee says
March 12, 2014 at 12:11 pmI really do need to check into if there are any CSA shipments available in my area. What a fun box to receive.
Beate says
March 9, 2014 at 4:38 pmRenee – what a beautiful delicious tart. Perfection!!!
Renee says
March 12, 2014 at 12:10 pmThanks Bea!
Jennifer says
March 9, 2014 at 5:16 pmBeautiful, gorgeous picture and I think my family would love this recipe! Yum!
Renee says
March 12, 2014 at 12:10 pmThanks Jennifer and I appreciate the compliment on my photography.
Manu says
March 9, 2014 at 5:34 pmThis is just so beautiful! It reminds me of Europe… I would happily eat a slice … or two of your tasty tart!
Renee says
March 12, 2014 at 12:09 pmThanks Manu and glad to see it reminds you of Europe.
Shannon R says
March 9, 2014 at 6:30 pmWow. Just so darn beautiful. What a great dish for brunch with friends.
Renee says
March 12, 2014 at 12:08 pmThanks Shannon. There’s something about how lovely those tomato slices look in the tart. Nature’s works of art.
Cheryl says
March 9, 2014 at 8:53 pmThis looks so delicoius. I have never been brave enough to try a tart of any kind, but I saved this to my yumprint.com cookbook and I’m looking forward to giving it a try! HUGS
Renee says
March 12, 2014 at 12:07 pmA tart is easy. Just get a pan and make it like you would a pie. Thanks for saving the recipe and hugs to you too.
Lizzie in Boise says
March 9, 2014 at 9:09 pmOoooh this looks so rustic and inviting. Inviting like “dive in NOW inviting.” What could possibly be anything but good about this combo? I impulsively bought a tart pan the other day, and now I know why.
Renee says
March 12, 2014 at 12:07 pmOh fantastic that you bought a tart pan. They are such fun to use and look better than regular pies.
Joanne T Ferguson says
March 9, 2014 at 9:29 pmG’day! Gorgeous tart! Looks terrific!
Cheers! Joanne
Renee says
March 12, 2014 at 12:05 pmThanks and cheers to you Joanne
Cindys Recipes and Writings says
March 9, 2014 at 9:37 pmThis is my idea of a great meatless meal! Beautiful Renee!
Renee says
March 12, 2014 at 12:05 pmThank you so much Cindy
Sarah | Curious Cuisiniere says
March 10, 2014 at 5:05 amThis is absolutely stunning! It is almost too pretty to eat, but I’m sure that wouldn’t stop me!
Renee says
March 12, 2014 at 12:05 pmDon’t let the looks stop you from eating it. Dig in and see how good it tastes.
Courtney @ Neighborfood says
March 10, 2014 at 12:24 pmWhat a beautiful meatless meal Renee! It really is making me dream of spring. Such a great brunch idea.
Renee says
March 12, 2014 at 12:04 pmThanks Courtney and I agree on how this tart would be great for brunch.
Jennie @themessybakerblog says
March 10, 2014 at 1:25 pmI can’t wait for fresh fruits and veggies. This tart looks amazing, Renee! Pinned.
Renee says
March 12, 2014 at 12:03 pmThank you Jennie. It’s almost time to start the garden and I can’t wait for the first harvest.
PolaM says
March 10, 2014 at 9:38 pmwhat a sunny, good looking quiche! Must be delicious!
Renee says
March 12, 2014 at 12:03 pmThank you and it is very delicious.
Lori @ Foxes Love Lemons says
March 10, 2014 at 9:59 pmI am such a huge fan of savory tarts. The tart pan makes it look so elegant, even if it’s simple to put together. Bookmarking this recipe for Mother’s Day!
Renee says
March 12, 2014 at 12:02 pmIt’s interesting because I love savory tarts and yet when I see the word tart I think sweet. I need to make more savory ones and change my thinking pattern.
Soni says
March 10, 2014 at 10:12 pmI love tarts but never attempted to make them myself.The Tomatoes look gorgeous on the top and the lovely Mediterranean flavors are calling my name Renee 🙂 Beautiful dish!
Renee says
March 12, 2014 at 12:01 pmTarts are easier than you may think. It’s the same as a pie only in a different pan.
Anita at Hungry Couple says
March 11, 2014 at 9:42 amYes, yes, yes! This is Anita food, for sure!!
Renee says
March 12, 2014 at 12:01 pmIt’s Renee food for sure. I ate it for days and I’m already ready to make another one soon.
Sarah says
March 11, 2014 at 5:20 pmI can’t wait to make this with my summer tomatoes
Renee says
March 12, 2014 at 11:58 amI definitely will be making this with fresh summer tomatoes. I know it will be even better than using store-bought ones.
Bobbi's Kozy Kitchen says
March 11, 2014 at 7:53 pmThat is not just gorgeous it sounds amazing!! I am pinning this so when my tomatoes start growing I can give it a shot!!
Renee says
March 12, 2014 at 11:57 amThank so much Bobbi and I really appreciate the pin.
Laura Hunter says
March 13, 2014 at 7:01 amSo you almost made this to beautiful to eat, although only almost. I would love to dive into this for lunch.
Renee says
March 24, 2014 at 2:16 pmIt is beautiful however it is worth cutting into and eating it.